Dwight Recipe Reviews (Pg. 1) - Allrecipes.com (11374888)

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Beef Pot Roast

Reviewed: May 15, 2011
I'll never understand why someone will give a recipe a lower rating if the IGNORE THE RECIPE. I have tried many recipies for pot roast, and this one came out the best by far. DON'T season the roast before searing. This goes against most recipies I've seen, but that's why the others were all dry. This one came out perfect. Nothing needs changing.
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Peach Cobbler

Reviewed: Sep. 29, 2011
Man that was GOOD! This is the best cobbler crust I've ever had. I did use two cans for fruit and added some ginger and cinnamon. I also sprinkled cinnamon and sugar very lightly on the crust just as I pulled it out of the oven. I can't wait to try this with a mixture of peaches and blue berries, or apples, or mixed berries, or etc. etc..
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Spicy Sausage and Rice Casserole

Reviewed: Nov. 3, 2011
Just finished this great dish. Like other, I used 16oz sausage and two 14oz. cans of diced tomatoes. The pan was a little small for all the recipe called for so I cut to rice down to 3/4 cup and didn't need the broth. I did put a half cup of water in it near the end. I also reduced the pepper and cayenne. I covered it and cooked on the stove top. Last, I topped it off on the plate with some grated sharp cheddar. Dad said that made it perfect.
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Red Potato Salad with Sour Cream and Chives

Reviewed: Jun. 1, 2015
Made this to go with buffalo wings. Excellent, and a good way to cool the pallet.
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Mom's Macaroni and Cheese

Reviewed: Jul. 13, 2012
I gave it five stars because it's a real good version, but I did take the advice of others and used 2 cups of cheese and a tad more milk. I left off the bread crumbs. they can't add anything to it. Maybe if you want the crunch, use crushed Ritz crackers. I added a teaspoon of dry mustard. You don't taste the mustard. It just picks up the flavor of the cheddar. I took the advice of the "expert" and lowered the baking temp. to 350 for a more even bake. It browned the top and bottom evenly, yum.
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Easy Beef Stroganoff

Reviewed: Sep. 12, 2012
I've been using this exact recipe for years. I love it. Only I noticed by reading some of the reviews that some people have trouble witht the sour cream breaking/seperating. You should take the pan off the heat before adding in the sour cream. Don't let it boil after adding it. One cup of sour cream at room temp. won't cool the dish down much at all. I take the sour cream out when I start dicing the onions and mushrooms.
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Apr. 19, 2013
Excellent! The only change I made the first time I made it was to put the garlic in later. I don't like to cook the garlic too much. The second time I made it, I wanted a cream sauce so I added a little heavy cream at the end with a little corn starch to thicken the sauce. It was great.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 1, 2013
I made these again. Still used all butter but used 2 cups of flour, 2 tsps. baking soda, kicked up the spices, 2 tsps. cinnamon, 1 tsp. cloves, 1/2 tsp. nutmeg. They didn't spread out so bad and my 95 year old father volunteered his opinion. "Hey, these are good." He never does that! Oh, and 9-10 minutes was long enough in the oven.
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Simple Cucumber and Radish Salad

Reviewed: Aug. 18, 2013
I totally disagree with the previous reviewer. I cut the recipe in half, but followed it exactly. It was very refreshing and an excellent to a rich and spicy chicken curry. This would go well with everything. If you're afraid it may be too acidic, just put the vinegar in last, a little at a time. I thought it was fine.
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3 users found this review helpful

Creamed Salmon on Toast

Reviewed: Sep. 15, 2013
I come from po-folks so salmon when I was a kid was too expensive. Tuna is what my mom used. I'd totally forgotten about this dish. I haven't had it in forty five years or more. It was great having it again. My dad, loved it to. Oh, I put it over thick slices of multi-grain toast. That really made it good.
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Corned Beef Hash (Abalos style)

Reviewed: Oct. 12, 2013
My father brought back from the Panama Canal zone during WWII, a recipe for Bully Beef; Corned beef, onion, garlic, potatoes, in a white grave. I was looking for a similar recipe and found this one. I like it. I made it by the recipe except that I used frozen diced potatoes that I thawed in the nuker. It made the cooking time way faster. Oh and my tomato plants have given out, so I used a can of diced tomatoes drained. It's not the most fragrant dish, but it's good and quick.
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Easy Tuna Casserole

Reviewed: Nov. 12, 2013
Great, but I add frozen mixed vegetables to make it a one-pot meal. Some chopped red bell pepper is a nice addition to.
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Curried Chicken and Brown Rice Casserole

Reviewed: Nov. 19, 2013
This was really good but I used Ethiopian curry powder. My face melted. The next day wasn't too pleasant either. Next time I'll use regular curry with just a touch of the hot stuff.
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Sophie's Zucchini Bread

Reviewed: Nov. 23, 2013
Wowzers! I've never made zucchini bread before so I didn't know exactly how. This was the first recipe I tried and it was great. I read all the reviews and so I added 1/4 tsp of nutmeg. I cut the oil in half and used a heavy half a cup of crush PINAPPLE. I do this with my carrot cakes to. I also thought I'd like it a bit lighter so I used a teaspoon of baking powder instead of the quarter tsp. I only have one large loaf pan so I made muffins out of the rest of the batter like someone else did. They were fantastic. I may just make muffins. The crusty tops are the best parts.
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Stephen's Chocolate Chip Cookies

Reviewed: Jan. 24, 2014
Excellent! I used only dark chocolate and chopped almonds, but the recipe worked out perfectly and tasted great. I'm sure you can make it a variety of ways. Since it's only my father and me, I'm going to shape and freeze part of the recipe and I'll let you know how it worked.
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Parmesan Sage Pork Chops

Reviewed: Sep. 8, 2011
This was perfect just as written. It made more than enough breading for two chops. I was wishing I had two more. Just a suggestion for those who have trouble with the crust falling off, Let the meat sit for five minutes after breading and before frying. That will make the crust stay on. Thanks for this one, Martha.
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Corn Fritters

Reviewed: Jan. 28, 2014
These were great. If you want desert, do like others and put a bunch of sugar in them on them and around them, but if you want a delicious side dish for some good southern cooking, these are the bomb. For breakfast, add more flour and baking powder, sugar and vanilla. Make flat patties and fry them in a pan. Syrup 'em up and enjoy.
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Hot German Potato Salad III

Reviewed: May 29, 2014
At 7, my family was transferred to Germany. (Army Brat) I learned to enjoy food there. My first taste of German Potato salad was there. As I remember, the lady used cider vinegar and that's what I always used. I saw this recipe and thought I'd try it. Of course, I had to cut it down, but it was excellent. I did make more sauce and cut down the sugar. I read through all the recipes and this was the only one that looked right. Thanks.
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How to Make Homemade Pizza Sauce

Reviewed: Jun. 19, 2014
I used to go to a pizza joint in Dallas the made the best pizza ever. Their sauce made the pizza. When they closed because of the death of the owner, I asked one of the son's what made their sauce to good. He said two things that other don't use. Anchovies and caraway seeds. I made this recipe and at the last minute remembered the seeds. I added about a third teaspoon of freshly crushed Caraway seed. Man, dats some good sauce! Blender Woman, If you're that picky, cut back on the pepper, don't dog the recipe.
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Chef John's Italian Meatballs

Reviewed: Jun. 26, 2014
Excellent, Chef John does it again. I didn't have ground pork but I had some Italian sausage, so I left out the Italian herbs. I figure they'd be pretty close. They were great. My Dad who never says anything unless you pry it out of him popped up and said "Hey, these aren't bad, not bad at all." That's as good as you get from him.
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